b"WMPO White Ad 9x10.75.qxp_.10/19/2112:17 PMPage 1TROONDINESTROON'S FAVORITE CHEFSS E C R E T S A U C EMEET PRONGHORN'S KEVIN LINDEInterview by Jolle CreamerExecutive Chef Kevin Linde of Troon-managed Pronghorn Resort in Bend, Oregon, reveals his sources of inspiration, the best parts of dining at Pronghorn, and his perspective on much more than just cooking.Whats something you do every day in theof our location . like our cave events, TROON: As a chef, where do you find yourkitchen?which are inside of lava tubes. We try to inspiration? Wash my hands of course [chuckles].show off what the Northwest has to offer CHEF LINDE: I find it through the peoplePart of the craft is honing your knife andfor seafood, too, like our delicata squash I encounter every day, from the localmaking sure you have a sharp edge;and dungeness crab ravioli served with a farmers, to our kitchen staff, to theyouve got to respect your tools. Beyondlobster roe and lemon beurre blanc. resort guests. You can find inspiration inthat, variety is the spice of life. Im alwaysWhat do you wish people knew about chefs every story and build something with it. Ievolving. Limiting growth is the death ofor the culinary craft that most dont? appreciate the beauty in people, and I alsothe chef.Its a game of stamina, energy, and passion know how hard it can be to please them;If you had to distill your culinary style intomore than it is a game of self-indulgence working through challenging times andone ingredient, what would it be and why?and whatever else might be perceived as delivering is the most rewarding part.The egg. My mom always cooked eggs forthe glamour of it. People arent in it for Whats your favorite dish or cuisine to cook?me every morning for breakfast. I didntmoney or notoriety; they are in it for the I always had a love for Italian food growingalways realize how awesome that was. Eggslove of what they do and what they offer to up. One of my mentors, Chef Vic at Theare so versatilepoaching, emulsifying,the people they serve. Phoenician, was good with pasta. I makebaking. Really, Im the egg trying to beWhats something we can look forward to bolognese with veal, housemade fennelversatile. I taught myself how to play guitarfrom you and your culinary team?pork sausage, and pasta from scratch. Itsover the last three years; by no means am IWeve assembled a new team this past a comfort dish; think of it as elevated spa- that good, but Im willing to learn. year, with old parts and new. Im excited ghetti and meatballs. When youre makingWhats the best part about the diningto see what we can deliver in Northwest everything from scratch, it always eatsexperience at Pronghorn?cuisine, different techniques, and specialitythe peoples open is backdifferently. Its taking something simple andThe location. We are able to get a lot ofwine and cave dinners. Were adding putting your craft and skill into it togreat ingredients from the Northwest, asSunday brunch, and hoping to draw in the make it truly memorable. well as deliver unique experiences becauselocal community. respect the playersrespect the gamerespect each otherbio|since 2012, linde has been the executive chef and assistant food & beverage director at pronghorn resort, where he works with a network of local farmers and purveyors to source fresh, regional ingredients to incorporate in the resorts culinary offerings. his prior experience includes bandon dunes golf resort where he opened the pacific grill outlet and met his wife, brenna.12TROON MAGAZINE"